From the Anchor Yeast Kitchen
Bundt Cake
Prep 2 hr
Baking Time
45–50 mins
Total 2 hr 50 mins
Makes 1 Bundt Cake
easy
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By
Anchor Yeast Kitchen
try our new Bundt Cake recipe in our Quick and Easy Batters. Easily prepared in under two hours
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
5
ml
Salt
( 1 tsp )
200
g
Sugar
( 250 ml / 1 cup )
250
g
Butter or Margarine
10
g
Anchor Instant Yeast
( 1 packet )
250
ml
Lukewarm water
( 1 cup )
250
ml
Lukewarm milk
( 1 cup )
30
ml
Orange Juice
( 2 tbsp )
5
ml
Vanilla essence
( 1 tsp )
4
Large eggs
( beaten )
Icing sugar
( to dust )
Method
Place the sugar and the butter/margarine in a mixing bowl and beat until light and fluffy.
Mix the cake flour and salt together. Add the Anchor Instant Dry Yeast and mix.
Add the eggs, one at a time, mixing well after each addition.
Mix the lukewarm water, milk and orange juice together and add to the butter mixture, alternating with the flour mixture. Mix until smooth, about 3 – 5 minutes.
Cover with greased plastic and allow to rest for 20 minutes.
Knock the dough down with a spoon and pour the batter into a 20 – 24 cm ring pan.
Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 – 35 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 40 – 50 minutes, or until golden brown.
Allow to stand for 10 minutes before turning out. Prick the bottom of the cake with a tooth pick and pour the sugar water slowly over the cake.
Turn out and dust with icing sugar.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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